Do you guys ever get hung up on certain foods? Where you just crave the same thing night and day? I’ve gone through that with a number of edibles, from boba pearl milk tea to kielbasa sausage. And right now, I’m totally hug up on ricotta. It’s creamy, fatty and flavorful, and dangerously easy to put on bread. It’s a good thing that lasagna is a bit time consuming to make, otherwise I’d probably be as big as a house right now.
I got turned on to this particular recipe when I bought a new cookbook called “Eat: The Little Book of Fast Food” by Nigel Slater. Now, despite being a foodie, I’m not really a cookbook collector. After all, you can get endless free recipes online. So I have no idea what prompted me to add this to my Amazon shopping cart when I was supposed to be Christmas shopping, but I’m so glad I did. The recipes are short, easy, and require few ingredients. Basically, the perfect weeknight meals.
I made Slater’s recipe step-by-step the first time, but now I’ve given it my own twists so it’s even easier. I promise you won’t regret trying this one, and best of all, it’s appropriate for breakfast, lunch, and dinner.
P.S., my 14 year old brother made me this cutting board for Christmas in his wood shop class. How frickin’ adorable is it? I’m beyond obsessed. It was my favorite gift this year.
- Focaccia bread
- Olive oil
- Start by slicing the tomatoes vertically, then laying them out on an oven-safe pan. Put the pan directly under the broiler and cook until the tomatoes are warm and starting to become a little brown and toasted.
- Cut the focaccia bread into large rectangles. Drizzle with olive oil, place on an oven-safe pan, and put it under the broiler until the bread has begun to broad and toast.
- Spread ricotta on each slice of your toast, then gently layer the warm tomato slices on top. Coarsely chop the basil leaves and sprinkle on top as well. Then enjoy!